A sprat to prepare to process (unfreeze, wash, slightly dry). The, at first glance, is complex in our business - to deprive a puny calf, and putting our heads and entrails. In fact, at certain skill it fast. Let's start. Professionals it seems to be called "scarce". They do this with a fork, with one stroke depriving the creation of his innards. I prefer to tear off the head along with the rest with your hands. However, I am not a professional. You do as you wish. Prepared sprat neat stack on a plate. By the way, the time this step takes not so much. With a kilo of sardines with his bare hands, I finished in 12 minutes.

Now prepare condiments and spices, so they were convenient to take. We need: pepper (allspice and black), salt, Bay leaf, coriander seeds and cloves. Approximately a tablespoon of each spice. Also, we need a Cup of vegetable oil (can be less, three quarters). And a glass of freshly brewed tea.

Take a thick-walled pot (or a baking dish) and pour on the bottom a couple of tablespoons of vegetable oil. Secret # 1. On the bottom of the pan put a layer of onion skin. It's not necessary. But the husk along with the tea will give our sprats "smoked" color. Then - just. Put our fish tight even layers, sprinkling each evenly a number of spices: salt (a pinch, just add salt, do not overdo it), 8-10 balls of pepper, pinch of coriander, 5-10 cloves, crushed in fingers 2-3 leaves of Bay leaf. Laid so all our fish. Layers as possible. I got 3.

On top pour the sunflower oil, tea, wine (for aesthetes), add a couple of tablespoons of vinegar. The fish should be completely covered with liquid. Not enough - add the tea. Secret # 2. To impart a "smoked" flavor, you can use seasoning "Liquid smoke", 2-3 tbsp. l. alternatively, a pan can be put fragrant tails, preserved from previously eaten smoked fish. You can put a piece of smoked fish, its head, fins, in General that is.

Put the saucepan on the fire and bring to a boil. Cover the pot with a lid and tormented on the lowest heat for 4 hours, inhaling the fragrances that will be all over the kitchen. Try on salt. Maybe a little add?

Remove the lid and keep on heat for another 20-30 minutes to evaporate excess moisture. Closed again with a lid and let the fish cool completely. All.